These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. Mom always made them at Christmas, and now my sister and I do the same.
“I like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden.” —Sue Bolsinger, Anchorage, Alaska
This wonderful recipe has been in my family for as long as I can remember. My dad and husband always request it for their birthday cake. When you bake it, the aroma of cinnamon and clove fill the kitchen. —Heather Abel, Hale Center, Texas
While visiting friends in New Zealand, I watched this dessert being made. Back at home, I came up with my own version. It’s great with vanilla ice cream or fresh whipped cream. —Carol Simpkins, Santa Cruz, California